fresh purslane

I ate purslane, also known as berdoega, verdolaga, or portulaca when I was a kid a couple of times. It grew all over the place where I’m from back in Brazil. Somehow, it never caught on. Maybe it’s because there was so much more other stuff to eat? Certainly, it never achieved the status of lettuce, let’s say, or collard greens. My mom claimed it was not only safe but healthy too. Yet folks nearly considered it a weed.

Too bad because purslane is great: a little sweet, a little sour with a creamy texture and it contains good amounts of magnesium and potassium. It also has alpha-linolenic acid, the good omega-3 fatty acid that we all need.

Well perhaps it will be re-discovered in the future and elevated to the category of other commonly eaten vegetables.

Apparently it’s very durable. Based on the information I read on this site a single purslane plant can produce more than 50 thousand seeds and the seeds can survive for about 30 years in undisturbed soil. Amazing how nature works its wonder in order to preserve/propagate certain species.

Purslane can be added fresh to salads, cooked in omelets or added to soups. The dish we had today cannot be simpler.

Purslane

1 bunch purslane, rinsed with branches intact
1 clove garlic, minced
salt and fresh black pepper
2 tbsp olive oil

prepared purslane

How: Heat olive oil in frying pan. Add garlic and cook for approximately a minute. Throw in the purslane. Turn heat off. Toss purslane to mix with garlic. Add salt and pepper. Serve with rice or as a side dish. It’s tasty and healthy. . So eat your purslane!